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Summertime Stewed Tomatoes

Yield 6 servings


  • 10 medium tomatoes, peeled
  • 1 1/2 cups sugar
  • 2 tablespoons butter or margarine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried whole basil
  • 1 tablespoon chopped fresh parsley
  • 2 slices bread, crust removed and cut into 2-inch strips

How to Make It

  1. Combine tomatoes, sugar, butter, lemon juice, salt, and basil in a large saucepan. Bring to a boil. Reduce heat, and simmer 2 1/2 hours or until mixture is thickened. Stir in parsley.

  2. Spoon tomato mixture into a 1 1/2-quart casserole. Top with bread strips. Bake, uncovered, at 350° for 20 minutes or until bread strips are browned.

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